Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Passover Banana Muffins Recipe
    Lost? Site Map

    Passover Banana Muffins

    Passover Banana Muffins. Photo by babysmurf

    1/2 Photos of Passover Banana Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Karen67's Note:

    Breads & desserts are hard to come by during Passover, and this one is a winner for breakfast, dinner or dessert. Feel free to add some nuts if you like them. NOTE: Baking soda is allowed during Passover from the sources that I have checked. In fact, baking soda & cream of tarter is listed as a substitution for baking powder, which is not allowed unless you buy a kosher for passover brand.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Coat muffin pan with cooking spray or line with paper liners.
    3. 3
      Beat oil with sugar.
    4. 4
      Add eggs, one at a time.
    5. 5
      Add bananas and combine.
    6. 6
      In a separate bowl, combine matzo meal, potato starch, cream of tarter, baking soda and cinnamon. Blend well.
    7. 7
      Combine dry mix with banana mixture. Do not over-mix.
    8. 8
      Fill prepared muffin tins with batter.
    9. 9
      Bake for 20-25 minutes until tops are brown and toothpick inserted in center comes out with moist crumbs.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on April 20, 2014

      I made this as dessert to take to friends whose kids are in town and thought it would be good for breakfast or lunch. It was a big hit! Instead of cream of tartar I used 1 teaspoon of baking powder with the baking soda and added raisins, which kept the muffins very moist. Next time (tomorrow!) I will add chocolate chips and nuts. From the recipe given I got 16 nice-sized muffins. Thanks for posting this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2014

      55

      Unintentionally, I made every possible mistake making these muffins and the result was amazing!!!<br/><br/>I am not a good baker so I normally like to follow the recopies the why they are written ? I guess focus was lucking on the 4th day of Pesach... <br/> <br/>I first mixed the eggs with the sugar (I used replacement sugar at a ratio of 1:1, and found it too sweet. Next time I?ll use only 1/2cup). When I realized the mistake, I beat the eggs for at least 5min until they became white and then added the oil gradually.<br/><br/>I thought that I had cream of tartar, but by the time I added the baking soda I realized that that was an incorrect assumption. Oops. I looked up ?cream of tartar replacements? on the internet and got totally confused, but I figured out the chemistry so I added 3tsp of lemon.<br/><br/>I got 12 muffins light as feathers (a bit too sweet as I mentioned) and I hope in calories too<br/><br/>Excellent recipe ? a keeper for all year round.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2014

      55

      These are by far the best Passover muffins I have ever made! I made 6 large ones. They are much lighter than the usual dense Passover muffins. I substituted 1/2 oil for applesauce and used egg beaters. I wouldn't change anything

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for Passover Banana Muffins

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 217.8
     
    Calories from Fat 90
    41%
    Total Fat 10.1 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 31.0 mg
    10%
    Sodium 122.0 mg
    5%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 1.3 g
    5%
    Sugars 16.2 g
    64%
    Protein 2.4 g
    4%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites